Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering.

Are you looking for the best refrigerator pickles recipe? You need to start with the best cucumber, then! These watermelon cucumber quick pickles are as adorable as they are delicious. Easy to make, sweet and sour with an incredible taste. This makes a small batch, no cook for crispy and crunchy overnight success. Try them for your next BBQ summer party or potluck, they will make you the star of any gathering.

Preparation

In a bowl, combine nuts, egg white, both sugars, cinnamon and cloves. Spread the mixture onto a parchment lined baking tray. Bake in oven for 30 minutes. Then remove the tray from the oven and let nuts cool completely. Increase oven temperature to 350 F.

Arrange phyllo shells on baking sheets, set aside.

Prepare cake batter according to package directions. Using a small cookie scoop, carefully fill each shell with the cake batter, making sure batter does not overflow. Bake in oven for 8-10 minutes, or until cake is very lightly toasted around edges and a toothpick inserted comes out clean. Remove the pan from the oven and put the pastries onto a cooling rack.

Meanwhile prepare the buttercream. In the bowl of a stand a mixer using the paddle attachment, combine softened butter and honey, mixing until smooth. Carefully mix in powdered sugar. Add heavy cream, as needed until frosting is desired consistency, adding more cream or sugar as necessary.

Pipe a small amount of frosting on each cooled phyllo cup. Break apart the walnuts and place a small piece onto each cup.